Purple artichokes à la romaine

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 8 purples globe artichokes
• 2 ½ teaspoon vitamin C
• 3 1 handful fresh mint leaves
• 4 1 bunch parsley
• 5 2 cloves garlic
• 6 5 tablespoons olive oil
• 7 1 tablespoon lemon juice
• 8 1 glass water
• 9 1 glass dry white wine
• 10 Salt
• 11 Pepper
• Total weight: 1,125 grams

Times:

Preparation	Cooking	Start to finish
25 min.	20 min.	45 min.

Step by step recipe

1	The artichokes Prepare 8 purples globe artichokes, and as you go, put them in a bowl of cold water with ½ teaspoon vitamin C (or, failing that, the juice of 1/2 lemon).
2	Each artichoke should be hollowed out in the center...
3	...and have a stalk no longer than 2 or 3 cm, cut off the excess and place them with the hearts in water.
4	The garnish Wash and dry 1 handful fresh mint leaves, 1 bunch parsley and peel 2 cloves garlic.
5	Chop everything, add 5 tablespoons olive oil, salt, pepper and 1 tablespoon lemon juice, mix well.
6	Remove an artichoke from the water, dry it and generously garnish the center with the mint-parsley-garlic filling.
7	Pour a small amount of olive oil into a saucepan, then place the artichoke, stem side up, in the pan.
8	Do this for all the artichokes and add the stem ends.
9	Cooking Place the pan over medium heat, then when the artichokes begin to sizzle, pour in 1 glass water and 1 glass dry white wine. Season with a little salt and leave to cook, covered, for around 15 minutes.
10	The artichokes are ready when the tip of a knife can easily penetrate the heart. Leave to cook for a further 5 minutes, uncovered, to concentrate the cooking juices.
11	Serve them warm, with their cooking juices, as antipasti or as a side dish.

Remarks

For an even more Roman touch, sprinkle with a little chopped fresh mint just before serving.
The water + wine mixture from step 9 can be replaced by vegetable stock, or just water.
This recipe can also be made with traditional artichoke bottoms, although they will of course take longer to cook.

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